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Pasta with cepes

Ingredients:

Cepes 300g
Sea salt, 1.5 tsp
Onions (100g) -1 pc.
Olive oil-30 ml
Vegetable broth, 150 ml
Short pasta (penne, fusilli, farfalle, kazarechche) -250 g

 

 


Preparation:

Clean the mushrooms from the mud. Put on the fire water for the pasta, do not forget to add salt. Finely chop the onion up to transparency for 1-2 minutes. Mushrooms cut into cubes. You can use the dried mushrooms and then must soak in hot water (200 ml) for half an hour. Put mushrooms to onions and cook together for 5-7 minutes over medium heat. Add a bit of vegetable broth (or if you used dried mushrooms, water from the mushrooms) and chopped parsley. Add salt. Fold the finished pasta in a colander. The paste should be slightly undercooked, as it comes to readiness for the next stage, soaking with  mushroom aroma. Add paste to mushrooms and warm up everything together few minutes. If you want to make the recipe not Fasting, add gram 50 grated parmesan directly in a frying pan and mix.

Bon appetit!

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